Introducing to you my current favourite menu idea – TAGINES! Tagine is a dish from North Africa and is named after the special earthenware pot in which it is cooked (thanks Wiki). I have eaten tagines at restaurants but never attempted to make it at home and I don’t even own a clay pot! With all the research that has been going into finding new menu options lately, I read a few Tagine recipes and decided I would give it a try. This recipe comes out of Express Cook. It’s perfect for a wintery day, and though its summer here in NZ, it been raining cats and dogs lately and the tagine just works great on a cold and rainy day.
Chicken: 8 drumsticks
Olive Oil: 3 tbsp
Salt and freshly ground pepper
Aubergine: 2 cut into bite-sized cubes
Ground Cinnamon: 1 tsp
Onions: 2 chopped fine
Chillies: 3 chopped fine
Bay leaves: 2
Cumin Seeds: 1 tsp
Tomatoes: 1 can of chopped tomatoes
Tomato puree: 1 tbsp
Lemon: juice of 1/2 a lemon
Coriander: Handful of freshly chopped coriander
Season the chicken with salt and pepper. In a wide and deep non-stick pot, cook the chicken in a tbsp of oil. Allow it to get golden brown, flipping the chicken pieces constantly. Give it about 10mins and then set aside.
Next, toss the aubergine pieces with the ground cinnamon and add it to the pan along with 1 tbsp of oil. Allow the aubergines to cook, should take about 8-10mins and then set aside.
Add a tbsp of oil, saute the onions, chillies, bay leaves and cumin. Season with salt and pepper and cook on low heat for 5mins. Next return the chicken drumsticks and the cooked aubergines along with the canned tomatoes and the tomato puree. Cover with a lid and cook on low heat for about 20mins. Add some water if it gets dry.
Finally add the juice of 1/2 a lemon, and the coriander and stir. Your Tagine is now ready! Serve it along with some couscous, or brown rice or even white rice if you don’t have couscous at home.